- Drain the liquid from the chicken liver and dry them on paper towels

- In a large nonstick skillet add the olive oil and saute the onions and cook them for about 4 minutes.

- Add the chicken liver and cook for 8-10 minutes.

- Add the marsala wine and cook for 2-3 minutes.

- Remove from the stove. Add the salt, the butter, the capers, the pepper and stir it all together. Let cool slighthly.

- Transfer the mixture to a food processor and pulse until chunky but not too smooth.

- Add the parsley and serve on toasted slices of bread cut into 1/3 inch thick.